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During our unforgettable visit to Takayama, we enjoyed great food and experienced true Japanese...

Quail eggs are tiny eggs consumed by humans for over 2,000 years. Their small...

Shimeji (シメジ) is a group of mushrooms native to East Asia and northern Europe....

A grassy and mildly bitter green vegetable, shungiku, or chrysanthemum greens are eaten raw...

Enoki has long white stalks and small caps that grow in clusters. It’s a...

Kiri Mochi is a dried and precut Japanese rice cake mainly consumed during the...

Potato starch, or katakuriko, is a gluten-free, neutral-tasting flour made from potatoes. The fine...

Dressed in sesame oil and Japanese seven spice, my refreshing Spicy Bean Sprout Salad...

Mitsuba or Japanese wild parsley has a celery-like flavor with a slightly bitter taste...

Hiroshima-style Okonomiyaki is a Japanese savory pancake recipe layered with noodles, fried egg, pork...

Shredded nori, or kizami nori, are shredded unseasoned nori strips. Sprinkle it over rice...

Yakisoba noodles are yellow wavy wheat-based noodles for yakisoba. The noodles are sturdy and...